Chicketti Recipes

CHICKENETTI

Steps:

• Put chicken broth into a very large crockpot. Add spaghetti and meat.
• In large bowl, combine soup and water until smooth.
• Stir in remaining ingredients, then pour into crockpot.
• Cover. Cook on low, 2-3 hours.

CHICKETTI

Steps:

• Combine the pasta, chicken, broth, soup, 1/2 cup cheddar cheese, onion, pimentos, green pepper, salt, and pepper in a large bowl and mix well.
• Spoon into a greased 3-qt. baking dish. Sprinkle with remaining 1/2 cup cheese.
• Bake at 325 degrees for 45 to 60 minutes or until cooked through.

CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
• Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
• Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
• Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

CHICKEN SPAGHETTI

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix together in large bowl: cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese. Pour into a large casserole dish and bake for 90 minutes in a preheated oven. Serve immediately.

CHICKETTI

Steps:

• Combine pasta, chicken, broth, soup, 1/2 cup cheese, onion, pimentos, green pepper, salt, and pepper in a large bowl and mix well. Spoon into a greased 3-quart baking dish. Sprinkle with remaining 1/2 cup cheese. Bake at 325° for 45-60 minutes or until cooked through.

CHICKETTI

Steps:

• Combine pasta, chicken, broth, soup, 1/2 cup cheese, onion, pimentos, green pepper, salt, and pepper in a large bowl and mix well. Spoon into a greased 3-quart baking dish. Sprinkle with remaining 1/2 cup cheese. Bake at 325° for 45-60 minutes or until cooked through. Editor's Extra: Boil chicken in 2 cups water to have enough for 1 cup broth.

ONE-POT CHILIGHETTI

Steps:

• In a 6-qt. stockpot, cook beef and onion over medium-high heat until beef is no longer pink and onion is tender, 8-10 minutes, breaking beef into crumbles; drain., Stir in tomato juice, water, Worcestershire sauce and seasonings; bring to a boil. Add spaghetti. Reduce heat; simmer, covered, until pasta is tender, 9-11 minutes. Stir in beans; heat through. Top servings with sour cream and cheese. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.